Determination of calcium-binding constants of caseins, phosphoserine, citrate and pyrophosphate: A modelling approach using free calcium measurement

► Caseins and other chelatants differently bind calcium. ► We measured ionic calcium during titration of the molecules. ► We fitted the calcium-binding isotherms using a modelling approach. ► We determined the calcium-binding parameters of the different molecules. Dairy products contain large amount...

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Veröffentlicht in:	Food chemistry 2011-07, Vol.127 (2), p.676-682
Hauptverfasser:	Mekmene, Omar, Gaucheron, Frédéric
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Calcium ion-selective electrode Calcium-binding capacity Calcium-enriched foods Casein Complexing-agent CPP Food engineering Food industries Fundamental and applied biological sciences. Psychology Interaction Life Sciences Milk Milk and cheese industries. Ice creams Phosphate
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